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Vegetables
Select one or more ingredients that should be included in recipe
Cup Coconut Oil
Carob powder
coconut milk
Cup Unrefined Sugar (I used cane sugar)
Cup Almond Flour
Arrowroot Powder or Cornstarch
Vanilla
Fresh or frozen blueberries
Cup Unsweetened Coconut Flakes
Aluminum free baking powder (I used Bob’s Red Mill)
Coarse sugar to sprinkle on scones (optional)
Egg
teaspoon baking soda
Pinch of salt (optional)
Teaspoons baking powder
all purpose gluten free baking flour*
Cup Olive Oil (or vegetable oil of choice)
package Gardein Beefless Grounds (Gluten Free)
large package of diced Butternut Squash
container of sliced mushrooms
can Garbanzo beans
can Kidney Beans
can Pinto Beans
can Diced tomatoes
can Tomato Paste
Chili Powder to taste
box Gluten Free Pasta of your choice (I used Barilla Gluten Free Pasta)
(4 Tbsp) vegan butter
cup Imagine Portobello Mushroom soup
can tuna fish (in water) drained
Cup Vegan Shredded Cheddar (I used Daiya Cheddar style shreds) + ½ cup to sprinkle on top.
Gluten Free French-Fried Onions to taste (optional)
Cup mashed avocado (about 1/2 an avocado)
Cooked sweet potato
Creamy nut butter (I used Almond Butter for one loaf and Cashew Butter for the other)
Dairy-free carob chips (I used Chatfield’s Carob Chips)
Maple syrup
Ounces (about 3 ½ cups) Gluten free pretzels. Crush slightly to fit in the measuring cup if measuring instead of weighing
cup brown sugar
Tablespoons vegan butter, melted (I used Earth Balance)
Cup Carob Powder
Cup arrowroot powder or cornstarch
Cup organic cane sugar
Canned coconut milk
Cup unsweetened almond milk
Cup dairy free Carob chips (I used Chatfield’s Carob chips)
vanilla extract
Tablespoons vegan butter (optional)
Cup dairy free carob chips
Teaspoons coconut oil
Can (14 ounces) full-fat coconut milk
Tablespoon maple syrup
Teaspoon vanilla extract
teaspoon fine sea salt (optional)
Teaspoon cinnamon
Teaspoons pumpkin pie spice
Cup pumpkin puree (canned pumpkin)
Cup coconut sugar
cup + 2 Tablespoons almond milk
Teaspoons vanilla extract
Vegan Carob Chips tossed in 2 teaspoons of flour (I used Chatfield’s)
Coconut Flour
Nut Butter or Seed Butter of choice (I use either Cashew Butter or Almond Butter)
Maple Syrup (or sticky sweetener of choice)
Cup cooked Sweet Potato, mashed
unsweetened almond milk
Coconut Oil
Shredded coconut
Pure maple syrup
Basic vegetable soup, preferably organic. Or broth of your choice.
kelp / sea weed
Frozen peas & carrots
Quinoa
Diced onion & garlic to taste
Finely chopped broccoli florets, preferably organic
Finely chopped spinach, arugula, or other leaves, preferably organic
Spices/seasonings to taste
Recipe needs to have
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All of selected ingredients
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Select one or more ingredients that should be excluded from recipe
Cup Coconut Oil
Carob powder
coconut milk
Cup Unrefined Sugar (I used cane sugar)
Cup Almond Flour
Arrowroot Powder or Cornstarch
Vanilla
Fresh or frozen blueberries
Cup Unsweetened Coconut Flakes
Aluminum free baking powder (I used Bob’s Red Mill)
Coarse sugar to sprinkle on scones (optional)
Egg
teaspoon baking soda
Pinch of salt (optional)
Teaspoons baking powder
all purpose gluten free baking flour*
Cup Olive Oil (or vegetable oil of choice)
package Gardein Beefless Grounds (Gluten Free)
large package of diced Butternut Squash
container of sliced mushrooms
can Garbanzo beans
can Kidney Beans
can Pinto Beans
can Diced tomatoes
can Tomato Paste
Chili Powder to taste
box Gluten Free Pasta of your choice (I used Barilla Gluten Free Pasta)
(4 Tbsp) vegan butter
cup Imagine Portobello Mushroom soup
can tuna fish (in water) drained
Cup Vegan Shredded Cheddar (I used Daiya Cheddar style shreds) + ½ cup to sprinkle on top.
Gluten Free French-Fried Onions to taste (optional)
Cup mashed avocado (about 1/2 an avocado)
Cooked sweet potato
Creamy nut butter (I used Almond Butter for one loaf and Cashew Butter for the other)
Dairy-free carob chips (I used Chatfield’s Carob Chips)
Maple syrup
Ounces (about 3 ½ cups) Gluten free pretzels. Crush slightly to fit in the measuring cup if measuring instead of weighing
cup brown sugar
Tablespoons vegan butter, melted (I used Earth Balance)
Cup Carob Powder
Cup arrowroot powder or cornstarch
Cup organic cane sugar
Canned coconut milk
Cup unsweetened almond milk
Cup dairy free Carob chips (I used Chatfield’s Carob chips)
vanilla extract
Tablespoons vegan butter (optional)
Cup dairy free carob chips
Teaspoons coconut oil
Can (14 ounces) full-fat coconut milk
Tablespoon maple syrup
Teaspoon vanilla extract
teaspoon fine sea salt (optional)
Teaspoon cinnamon
Teaspoons pumpkin pie spice
Cup pumpkin puree (canned pumpkin)
Cup coconut sugar
cup + 2 Tablespoons almond milk
Teaspoons vanilla extract
Vegan Carob Chips tossed in 2 teaspoons of flour (I used Chatfield’s)
Coconut Flour
Nut Butter or Seed Butter of choice (I use either Cashew Butter or Almond Butter)
Maple Syrup (or sticky sweetener of choice)
Cup cooked Sweet Potato, mashed
unsweetened almond milk
Coconut Oil
Shredded coconut
Pure maple syrup
Basic vegetable soup, preferably organic. Or broth of your choice.
kelp / sea weed
Frozen peas & carrots
Quinoa
Diced onion & garlic to taste
Finely chopped broccoli florets, preferably organic
Finely chopped spinach, arugula, or other leaves, preferably organic
Spices/seasonings to taste
Choose alergens
Choose alergens
Almond Flour
Almond Milk
Coconut Gluten Free
coconut milk
Coconut Shreds
Contains Soy
Dairy
Egg
Fish
Nut Butter
Soy
Tree Nuts
Vegan
Wheat
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All
Choose time needed
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65 minutes
75 minutes
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Gluten-free, Dairy-free Vegetable Soup
by
Andrea
December 18, 2018
December 18, 2018
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No Bake Carob Coconut Brownies
by
Andrea
June 7, 2018
June 7, 2018
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Avocado and Sweet Potato Brownies
by
Andrea
May 3, 2018
May 4, 2018
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Tuna Noodle Casserole
by
Andrea
April 25, 2018
May 4, 2018
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Vegan Butternut Squash Three Bean Chili
by
Andrea
April 24, 2018
May 4, 2018
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Gluten Free Vegan Carob Pudding Pretzel Pie
by
Andrea
March 22, 2018
May 4, 2018
View Recipe
Gluten Free Vegan Carob Chip Pumpkin Bread
by
Andrea
March 22, 2018
May 4, 2018
View Recipe
Gluten Free and Blueberry Scones
by
Andrea
March 20, 2018
May 4, 2018
